Roasted Red Pepper Pasta with Lemon-Parmesan Broccoli

Roasted Red Pepper Pasta

with Lemon-Parmesan Broccoli

30 MIN
2 Servings
Wellness at Blue Apron
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Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
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From the Test Kitchen

In this quick-cooking recipe, whole grain pipe rigate gets pops of flavor from sweet roasted piquillo peppers and briny capers—plus a layer of exciting crunch from almonds. It all comes together in a creamy, mildly spicy sauce.

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  • Nutrition
    PER SERVING
  • Calories
    720 Cals (est.)
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tips & techniques
Prepare & roast the broccoli:
1 Prepare & roast the broccoli:

Place an oven rack in the center of the oven, then preheat to 450°F. Heat a large pot of salted water to boiling on high. Wash and dry the fresh produce. Quarter and deseed the lemon. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small pieces, keeping the florets intact. Place on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 16 to 18 minutes, or until browned and tender when pierced when pierced with a fork. Remove from the oven. Evenly top with the juice of 2 lemon wedges.

Cook the pasta:
2 Cook the pasta:

While the broccoli roasts, add the pasta to the pot of boiling water and cook 8 to 10 minutes, or until al dente (still slightly firm to the bite). Reserving ½ cup of the pasta cooking water, drain thoroughly.

 Prepare the remaining ingredients:
3 Prepare the remaining ingredients:

While the pasta cooks, peel and roughly chop the garlic. Finely chop the peppers.

Make the sauce:
4 Make the sauce:

While the pasta continues to cook, in a medium pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the capers and chopped garlic and peppers; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until lightly browned. Add the tomato paste and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring constantly, 1 to 2 minutes, or until dark red and fragrant. Turn off the heat; add the heavy cream (shaking the bottle just before opening) and 1/4 cup of water. Stir to combine; season with salt and pepper to taste.

Finish the pasta & serve your dish:
5 Finish the pasta & serve your dish:

To the pan of sauce, add the cooked pasta, butter, and half the reserved pasta cooking water. Cook on medium-high, stirring vigorously, 30 seconds to 1 minute, or until the pasta is thoroughly coated. (If the sauce seems dry, gradually add the remaining pasta cooking water to achieve your desired consistency.) Turn off the heat and season with salt and pepper to taste. Serve the finished pasta with the roasted broccoli and remaining lemon wedges on the side. Garnish the pasta with the almonds and half the cheese. Garnish the broccoli with the remaining cheese. Enjoy!

Tips from Home Chefs

Prepare & roast the broccoli:
1 Prepare & roast the broccoli:

Place an oven rack in the center of the oven, then preheat to 450°F. Heat a large pot of salted water to boiling on high. Wash and dry the fresh produce. Quarter and deseed the lemon. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small pieces, keeping the florets intact. Place on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 16 to 18 minutes, or until browned and tender when pierced when pierced with a fork. Remove from the oven. Evenly top with the juice of 2 lemon wedges.

2 Cook the pasta:

While the broccoli roasts, add the pasta to the pot of boiling water and cook 8 to 10 minutes, or until al dente (still slightly firm to the bite). Reserving ½ cup of the pasta cooking water, drain thoroughly.

Cook the pasta:
 Prepare the remaining ingredients:
3 Prepare the remaining ingredients:

While the pasta cooks, peel and roughly chop the garlic. Finely chop the peppers.

4 Make the sauce:

While the pasta continues to cook, in a medium pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the capers and chopped garlic and peppers; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until lightly browned. Add the tomato paste and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring constantly, 1 to 2 minutes, or until dark red and fragrant. Turn off the heat; add the heavy cream (shaking the bottle just before opening) and 1/4 cup of water. Stir to combine; season with salt and pepper to taste.

Make the sauce:
Finish the pasta & serve your dish:
5 Finish the pasta & serve your dish:

To the pan of sauce, add the cooked pasta, butter, and half the reserved pasta cooking water. Cook on medium-high, stirring vigorously, 30 seconds to 1 minute, or until the pasta is thoroughly coated. (If the sauce seems dry, gradually add the remaining pasta cooking water to achieve your desired consistency.) Turn off the heat and season with salt and pepper to taste. Serve the finished pasta with the roasted broccoli and remaining lemon wedges on the side. Garnish the pasta with the almonds and half the cheese. Garnish the broccoli with the remaining cheese. Enjoy!

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